Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves.

Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter.

Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1 tablespoonful of butter.

Add the liver, 1 onion, 1 carrot, 2 bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a few minutes.

Boil the fish with salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsley cut fine, a pinch of cloves and allspice.

A CARROT PUDDING.

Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a marble mortar, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish, and have a little white wine, butter and sugar, for the sauce.

Take a little lean bacon and veal, onion, and the yellow part of a carrot, put it into a stew-pan; set it over a slow fire, and let it simmer till the gravy is quite brown, then put in small gravy, or boiling water; boil it a quarter of an hour, and then it is ready for use.

CARROT PUDDING another Way.

another Way Carrot + Carrot another Way Quaking to make do.

another Way Carrot + Carrot another Way Quaking to make do.

I hope that cares and fainting-fits may swell Him out, and yellow he will straight become As yellow as a carrot in a field.

INGREDIENTS.2 oz. of butter, 1 small carrot, 6 shalots, 1 small bunch of savoury herbs, including parsley, 1/2 a bay-leaf, 2 slices of lean ham, 2 cloves, 6 peppercorns, 1 blade of mace, 3 whole allspice, 4 tablespoonfuls of vinegar, 1/2 pint of stock (No. 104 or 105), 1 small lump of sugar, 1/4 saltspoonful of cayenne, salt to taste.

Put into a stewpan the butter, with the carrot and shalots, both of which must be cut into small slices; add the herbs, bay-leaf, spices, and ham (which must be minced rather finely), and let these ingredients simmer over a slow fire, until the bottom of the stewpan is covered with a brown glaze.

INGREDIENTS.2 oz. of butter, 2 small onions, 1 carrot, 1/2 a small teacupful of flour, 1 pint of new milk, salt and cayenne to taste.

Cut up the onions and carrot very small, and put them into a stewpan with the butter; simmer them till the butter is nearly dried up; then stir in the flour, and add the milk; boil the whole gently until it thickens, strain it, season with salt and cayenne, and it will be ready to serve.

of cold roast beef, 2 small onions, 1 large carrot or two small ones, 1 turnip, a small bunch of savoury herbs, salt and pepper to taste, 4 tablespoonfuls of gravy, 3 tablespoonfuls of ale, crust or mashed potatoes.

INGREDIENTS.The remains of ribs or sirloin of beef, 2 onions, 1 carrot, 1 bunch of savoury herbs, pepper and salt to taste, 1/2 blade of pounded mace, thickening of flour, rather more than 1 pint of water.

644. INGREDIENTS.Rib of beef bones, 1 onion chopped fine, a few slices of carrot and turnip, 1/4 pint of gravy.

CARROT JAM TO IMITATE APRICOT PRESERVE.

INGREDIENTS.Carrots; to every lb. of carrot pulp allow 1 lb. of pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6 chopped bitter almonds, 2 tablespoonfuls of brandy.

Differences between Stem and Root 4. Root-hairs 5. Comparison of a Carrot, an Onion, and a Potato IV BUDS AND BRANCHES 1.

A carrot is sometimes very useful for this purpose.

The carrot does not cling to either the knife or the section, and the knife is wetted at every slice by it.

The brain and spinal cord should be embedded in paraffin or a carrot, and the section mounted in Dammar.